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Pork Ragu

Given enough time and the right ingredients, like our DOP San Marzano Tomatoes, tough pork shoulder transforms into delicious, fall-apart pork ragu with a silky sauce perfect for pasta and polenta. Save this recipe for a slow Sunday; this recipe is sure to impress.

  • Prep Time

    10min

  • Cook Time

    3hr 35min

  • Total Time

    3hr 45min

  • Serving Size

    4-6

  • Recipe Category Sauce

  • Recipe Cuisine Italian

  • Level Easy

Recipe By: DeLallo

Ingredients

Directions

  • Season pork with salt and pepper. Heat oil in a large heavy pot over medium heat. Cook pork, turning often until evenly browned, 10-12 minutes. Transfer to a platter and pour off drippings.
  • Add onion and garlic to pot and cook, stirring occasionally, until onion is starting to brown and caramelize, 12-15 minutes. Add tomato paste and cook, stirring occasionally, 5-8 minutes.
  • Add wine and cook, scraping up any browned bits, until reduced by half, 5-8 minutes.
  • Add tomatoes, crushing with your hands as you go, then add basil, oregano and bay leaves. Stir in 2 cups of water. Add pork with any juices accumulated on the platter, season with salt and pepper.
  • Bring liquid to a boil, then reduce heat and simmer, covered until pork is falling apart tender, sauce is thickened and flavors have melded, 2 ½ to 3 hours.
  • Using 2 forks, break up pork into pieces, taste and season with salt and pepper.
  • Meanwhile, cook polenta according to package instructions. Stir in butter and cheese.
  • Spoon polenta into bowls and top with pork and sauce.
Keywords:

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San Marzano Pork Ragu

Given enough time and the right ingredients, like our DOP San Marzano Tomatoes, tough pork shoulder transforms into delicious, fall-apart-goodness and a silky sauce perfect for pasta and polenta. Save this recipe for a slow Sunday; this recipe is sure to impress.